@.choose_your_destiny: Halloween anime costume ideas! Loving the tengen one ⚔️👻 #halloween #anime #costume #halloweencostume #fyp

choose your destiny

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Thursday 17 September 2026 13:49:36 GMT

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E'lise 💜💛 :

tokyo ghoul my 🖤

2026-09-17 13:51:45

5

Marielll 愛 :

Kacchan, it’s not your family

2026-10-24 04:16:58

1

riah :) :

Thats blatantly just Bakugo in the Naruto block

2026-09-17 17:54:39

334

A:M :

bringing back this queen for Halloween❤️

2026-10-24 02:12:29

2

kris :

that guita looks familiar… HAHA

2026-10-21 08:25:01

3

𝐊𝐢𝐫𝐚 :

I forgot bakago was in Naruto

2026-10-20 16:54:40

4

🖤😈☠️~Kaka~카카~☠️😈🖤 :

im doing sukuna

2026-09-24 06:15:10

2

Kiri :

Naruto y salía bakugo

2026-10-03 01:34:10

43

1watchMHA!! :

THATS NOT FKIN NATUTO THATS KACCHAN BAKUGO

2026-10-18 20:09:53

5

GeorgiaK :

Chosooooo

2026-10-04 00:12:55

14

Zblade7575 :

I’m doing shinobu’s death

2026-09-29 22:49:29

5

elizabeth :

going to do kakashi and did lee last year

2026-09-24 06:10:32

2

lyzami⁷ :

I'm gonna do a female ver. of jotaro. I hope it turns out good😭

2026-10-10 01:13:12

1

.•:.+Jo🦇🍷🕯️+.•:+ :

Me and my bf did denji and power last year

2026-10-01 16:09:23

1

Miakoda Scott (yan’-daa-k’vt) :

NAURuto

2026-10-04 02:40:13

1

bri :

i'm being rock lee and thankfully i have yet to see post abt him 🙏🏼

2026-09-18 14:18:49

1

skankhut47 :

Should I go aschoso

2026-10-03 17:54:48

2

Kammy Whammy :

Me and Bryce are doing Miss and Light for Halloween🥰

2026-09-17 21:05:46

2

HII~Toto :

That’s kacchan- I mean katuski in “Naruto” theme thingy

2026-10-12 23:20:35

0

Chungest :

I’m going to be tanngreo from Final sleshen

2026-10-05 01:27:57

0

yin :

I'm going as Chuuya Nakahara

2026-10-11 13:08:05

0

Mulazz :

😁😁😁

2026-09-28 00:58:32

0

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Savory Mushroom & Gruyère Puff Pastry Braid Ingredients For the Mushroom Filling: 2 tbsp butter (28 g) 2 cups mushrooms, finely sliced (150 g) 1 small yellow onion, finely diced (100 g) 2 cloves garlic, minced (6 g) 1 tsp fresh thyme leaves (2 g) ¼ tsp salt (1.5 g) ¼ tsp black pepper (0.5 g) For the Puff Pastry Braid: 1 sheet frozen puff pastry, thawed (about 245 g) 1 cup shredded Gruyère cheese (100 g) 1 large egg, beaten (50 g) For Garnish: 1 tbsp fresh parsley, chopped (4 g) 1 tsp fresh thyme leaves (2 g) Flaky sea salt, to taste Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Cook the mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook for 7–9 minutes, until the mushrooms release their moisture and become golden. Season the filling: Add the garlic, thyme, salt, and pepper. Cook for another minute. Continue cooking until excess moisture evaporates, then remove from the heat and cool completely. Prepare the pastry: Place the puff pastry on the lined baking sheet. Lightly roll it into a rectangle, approximately 10 × 12 inches. Spread the cooled mushroom mixture down the center and sprinkle with Gruyère. Create the braid: Cut diagonal strips along both sides of the filling, leaving the center intact. Fold the strips alternately over the filling, overlapping them to create a braid. Tuck the ends underneath. Brush and bake: Brush the pastry with beaten egg. Bake for 20–25 minutes, until puffed and deeply golden. Finish and serve: Rest for 5 minutes, then garnish with parsley, thyme, and a little flaky sea salt. Slice and serve warm. Nutritional Info (per serving, serves 6) Calories: 345 Protein: 11g Carbohydrates: 25g Fat: 23g Fiber: 2g Sugar: 3g Sodium: 390mg #phototrend #wintercountdown #followmyrecipes #newrecipesposteddaily #october2026

Savory Mushroom & Gruyère Puff Pastry Braid Ingredients For the Mushroom Filling: 2 tbsp butter (28 g) 2 cups mushrooms, finely sliced (150 g) 1 small yellow onion, finely diced (100 g) 2 cloves garlic, minced (6 g) 1 tsp fresh thyme leaves (2 g) ¼ tsp salt (1.5 g) ¼ tsp black pepper (0.5 g) For the Puff Pastry Braid: 1 sheet frozen puff pastry, thawed (about 245 g) 1 cup shredded Gruyère cheese (100 g) 1 large egg, beaten (50 g) For Garnish: 1 tbsp fresh parsley, chopped (4 g) 1 tsp fresh thyme leaves (2 g) Flaky sea salt, to taste Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Cook the mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook for 7–9 minutes, until the mushrooms release their moisture and become golden. Season the filling: Add the garlic, thyme, salt, and pepper. Cook for another minute. Continue cooking until excess moisture evaporates, then remove from the heat and cool completely. Prepare the pastry: Place the puff pastry on the lined baking sheet. Lightly roll it into a rectangle, approximately 10 × 12 inches. Spread the cooled mushroom mixture down the center and sprinkle with Gruyère. Create the braid: Cut diagonal strips along both sides of the filling, leaving the center intact. Fold the strips alternately over the filling, overlapping them to create a braid. Tuck the ends underneath. Brush and bake: Brush the pastry with beaten egg. Bake for 20–25 minutes, until puffed and deeply golden. Finish and serve: Rest for 5 minutes, then garnish with parsley, thyme, and a little flaky sea salt. Slice and serve warm. Nutritional Info (per serving, serves 6) Calories: 345 Protein: 11g Carbohydrates: 25g Fat: 23g Fiber: 2g Sugar: 3g Sodium: 390mg #phototrend #wintercountdown #followmyrecipes #newrecipesposteddaily #october2026

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Receita de pão caseiro sem sovar (cenário simples de cozinha) Ingredientes 500 g de farinha de trigo (aprox. 3 e 1/2 xícaras) 10 g de fermento biológico seco (1 sachê) 1 colher de sopa de açúcar 1 colher de chá rasa de sal 350 ml de água morna 2 colheres de sopa de azeite ou óleo Modo de preparo Em uma tigela grande coloque a água morna, o açúcar e o fermento. Misture levemente e deixe descansar por 5 a 10 minutos até formar espuma. Adicione o azeite e o sal. Misture. Adicione toda a farinha e misture com uma colher até formar uma massa úmida e pegajosa. Não precisa sovar. Cubra a tigela com pano ou plástico e deixe descansar por 1 hora ou até dobrar de tamanho. Após crescer, mexa a massa levemente apenas para retirar o excesso de ar. Coloque a massa em uma forma untada ou forrada com papel manteiga. Cubra e deixe descansar por mais 30 minutos. Preaqueça o forno a 200°C por 10 minutos. Asse por 35 a 40 minutos ou até o pão ficar dourado. Deixe esfriar um pouco antes de cortar. #Faith #Christian #JesusChrist #BibleVerse #SpiritualGrowth

Receita de pão caseiro sem sovar (cenário simples de cozinha) Ingredientes 500 g de farinha de trigo (aprox. 3 e 1/2 xícaras) 10 g de fermento biológico seco (1 sachê) 1 colher de sopa de açúcar 1 colher de chá rasa de sal 350 ml de água morna 2 colheres de sopa de azeite ou óleo Modo de preparo Em uma tigela grande coloque a água morna, o açúcar e o fermento. Misture levemente e deixe descansar por 5 a 10 minutos até formar espuma. Adicione o azeite e o sal. Misture. Adicione toda a farinha e misture com uma colher até formar uma massa úmida e pegajosa. Não precisa sovar. Cubra a tigela com pano ou plástico e deixe descansar por 1 hora ou até dobrar de tamanho. Após crescer, mexa a massa levemente apenas para retirar o excesso de ar. Coloque a massa em uma forma untada ou forrada com papel manteiga. Cubra e deixe descansar por mais 30 minutos. Preaqueça o forno a 200°C por 10 minutos. Asse por 35 a 40 minutos ou até o pão ficar dourado. Deixe esfriar um pouco antes de cortar. #Faith #Christian #JesusChrist #BibleVerse #SpiritualGrowth

be honest, which one first? #venice #italy #traveltips #traveltok #travelideas

be honest, which one first? #venice #italy #traveltips #traveltok #travelideas

#RotateRings #Game

#RotateRings #Game

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